How To make Mousse Of Poultry Liver with Young Ginger

MOUSSE:

1/2 md Onion, chopped
1 lb Chicken livers
2 ea Shallots
1 ea Thyme, sprig
2 ea Garlic, cloves
Parsley Basil 3 lg Eggs
7 oz Fat, duck OR
7 oz Fat, lard
1 c Crumbs, bread
1 c Cream, heavy *

TOMATO SAUCE:

2 tb Oil, olive
1/2 md Onion, chopped
3 ea Garlic, cloves, mashed
Bouquet Garni ** 1 c Water ***
Flour 10 md Tomatoes

ASSEMBLY:

Chives Carrot, grated Chervil Watercress Bay leaf * Amount may vary according to the consistency. ** Bouquet Garni is a cheesecloth bag with parsley, bay leaf, oregano, thyme, and rosemary inside.) *** Amount may vary according to the amount of juice in the tomatoes.. Mousse: ======= Grind the onion and livers in a food grinder. Add shallots, thyme, garlic, parsley, and basil and process. Place the processed mixture into a bowl, add eggs, lard, bread crumbs (epice parisienne or cayenne pepper is optional), salt and pepper. Mix well. Put the mixture into a processor and blend it until smooth. Add about 1 cup of cream while blending. Pour back into a bowl and adjust the seasoning: (Note: mixture should be more liquid than thick -- add more cream if needed.) Strain through chinois. Pour mixture into chilled, well-buttered ramekins. Put a layer of water in a saute pan and place the ramekins on the pan. Cover the ramekins with buttered parchment paper, (butter side down) then bring to a boil. Place the boiling ramekins in a 450 F oven for 8 minutes. Remove parchment and let set for 2 minutes. Tomato Sauce: ============= Heat the olive oil in a saute pan. Add onion and garlic and cook until transparent. Add bouquet garni. Sprinkle onion mixture with flour to thicken sauce. Add tomatoes immediately and mix well. Reduce the heat. Add 1 cup of water and cook 20 - 30 minutes. Salt and pepper to taste. Remove bouquet garni and put mixture into a food processor and blend thoroughly (do not blend too much or color will change). Strain through chinois. You may add 1 tablespoon of butter for extra flavor if desired. Assembly: ========= Unmold the mousse onto a serving plate. Spoon tomato sauce over the mousse. Top with chopped chives, carrots, chervil, and watercress. Garnish with bay leaf. Source: Great Chefs of San Francisco, Avon Books, 1984 Chef: Udo Nechutnys, The Miramonte Restaurant, San Francisco, CA